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10 minute satay sauce

Grilled Satay Chicken with Sate Sauce

5 from 1 vote
Juicy, smoky and full of flavour, this grilled satay chicken is marinated in a fragrant blend of lemongrass, spices and aromatics. It cooks evenly on the barbecue (or oven) and pairs perfectly with the my sate sauce. Ideal for entertaining or any time you want a restaurant-quality satay feast at home.
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Prep Time:15 minutes
Cook Time:1 hour
Marinate:1 hour
Course: Dinner
Cuisine: Asian, Fusion, South East Asian
Keyword: Butterflied chicken, Easy satay sauce, Grilled chicken satay, Grilled whole chicken, Jimmy's Sate Sauce, Mayalsian Satay, Satay Chicken
Servings: 4 - 6
Author: Kate Brodhurst

Ingredients

SATAY MARINATED CHICKEN

  • 2kg whole chicken, butterflied (See Note 2)
  • ¼ cup neutral oil
  • 2 stalks lemongrass, white part only, roughly chopped (or use 1 tablespoon lemongrass paste)
  • 2 cloves garlic
  • 1 brown onion, roughly chopped
  • 2 tablespoons brown sugar or honey
  • 2 teaspoons ground turmeric
  • 1 teaspoon each ground coriander, cumin and chilli powder (omit chilli if not a fan)
  • 1 ½ teaspoons salt

SATE SAUCE (USING JIMMY'S)

  • 1 tablespoon neutral oil
  • 2 cloves garlic, finely diced or grated
  • 1 small brown onion, finely diced
  • 1 teaspoon mild curry powder
  • 1-2 tablespoons Jimmy's sate paste
  • 1 ¼ cups water
  • ¼ cup brown sugar
  • ½ cup smooth peanut butter
  • 2 tablepsoons raw unsalted peanuts, finely chopped

TO SERVE

  • Quick Pickled Asian Cucumber Salad (see notes below)
  • Steamed rice
  • Coriander sprigs and sliced red chilli (plus extra to garnish)

Instructions

MARINATE THE CHICKEN

  • Place the butterflied chicken into a large non-metallic dish. Make a few shallow slits in the thighs and loosen the skin over the breast.
  • Add the oil, lemongrass, garlic, onion, brown sugar, turmeric, coriander, cumin, chilli (if using) and salt to a blender or food processor. Blend until mostly smooth.
  • Pour the marinade over the chicken and massage well, making sure to coat all sides and push some marinade under the skin. Cover and marinate for at least 1 hour or up to 24 hours.

GRILL THE CHICKEN

  • Preheat a covered barbecue grill on high for 10 minutes.
  • Sear the chicken for 5 minutes on each side to develop colour. Turn breast-side up, close the lid, lower the heat to medium-low and cook for 1 hour to 1 hour 30 minutes, depending on size.
  • To test doneness, insert a skewer into the thickest part of the thigh — juices should run clear (internal temperature of chicken should be at least 75℃). Transfer the chicken to a tray, cover loosely with foil and rest for 10–15 minutes.
  • Carve into 8–10 serving pieces.

TO OVEN BAKE

  • Preheat your oven to 200°C (180°C fan-forced).
  • Place the butterflied chicken on a large baking tray or roasting pan lined with baking paper.
  • Brush or spoon extra marinade over the top to help it caramelise.
  • Roast for 45–50 minutes, depending on the size of your chicken, or until cooked through (internal temp at the thickest part should be 75C)
  • For a deeper golden colour, switch to grill mode for the final 5–8 minutes.
  • Rest the chicken for 10 minutes before slicing so the juices settle. Carve into 8-10 portions then serve.

MAKE SATE SAUCE

  • Heat the oil in a medium saucepan over medium heat. Add the garlic, onion and 1 teaspoon salt. Cook , stirring often, for 5 minutes or until softened.
  • Add the curry powder and Jimmy's Sate Paste and cook, stirring for 30 seconds. Pour in the water and add the brown sugar and peanut butter. Stir constantly for 1-2 minutes or until melted and smooth. Simmer gently until thickened to your liking.
  • Remove from heat and stir through the chopped peanuts. Serve warm, garnished with extra chopped peanuts.
  • Cool completely before storing. Keep in the fridge for up to 3 days.

SERVE

  • Serve hot with steamed jasmine rice and a generous side of my Sate Sauce. Fresh coriander, sliced chilli, Quick Pickled Asian Cucumber Salad or tomatoes all work beautifully alongside.

Notes

  1. COOKS NOTES:
    Oven Temps:     Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
    Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml.
    Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
    Vegetables: All vegetables are medium size and peeled, unless specified.
    Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
  2. HOW TO BUTTERFLY A WHOLE CHICKEN
    I used a 2kg whole chicken for this recipe but you can use any size you have (just adjust the cooking time making sure the internal temperature of the chicken, at the thickest part, reaches at least 75C). Butterflying a whole chicken is a great way to ensure even cooking and faster cooking times. Here's a quick guide:
    1. Prepare the Chicken: Place the whole chicken breast-side down on a cutting board.
    2. Remove Backbone: Using kitchen shears or a sharp knife, cut along both sides of the backbone from tail to neck. Remove the backbone completely (freeze and keep for making stock at a later date if desired).
    3. Open Up: Open the chicken like a book, laying it flat with the skin side up.
    4. Flatten: Press down firmly on the breastbone to flatten the chicken. You may hear a crack, which is normal.
    5. Tuck Wings: Tuck the wing tips behind the back or under the breasts to prevent them from burning.
    6. Season: Season the chicken as desired, ensuring to season both sides evenly.
  3. QUICK PICKLED ASIAN CUCUMBER SALAD
    My Quick pickled Asian Cucumber Salad pairs beautifully with this grilled satay chicken.